To make the patties, combine chicken, bread crumbs, green onions, cilantro, chili garlic sauce, lime peel and salt in large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and refrigerate for at least 30 minutes.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Spicy Lime Splash, in a small bowl, mix lime juice and pepper flakes and let sit several minutes. Add fish sauce, garlic and sugar; whisk until sugar dissolved. Cover and refrigerate until ready to serve.

When the grill is ready, brush the grill rack with vegetable oil. Place the chilled patties on the grill rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in center, about 4 to 5 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, lightly brush some of the spicy lime splash on the cut sides of the buns. On each roll bottom, place a patty. In the middle of each lettuce leaf, evenly arrange some of the carrot, basil, cilantro, mint, peanuts and a drizzle of the spicy lime splash. Top each patty with a spring loaded lettuce leaf . Add the bun tops and serve. Makes 6 burgers.